Isn’t being asked for your recipe one of the best compliments you can receive? The holidays are certainly a time for serving your traditional recipes but also the time to experiment with new recipes and certainly to try ideas you have seen on Pinterest!
Please see a few of our most recently requested recipes!
- 2 tsp olive oil
- 1-1/2 Italian Sausage
- 3 cups chopped onions
- 4 garlic cloves, diced
- 2 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 2 T tomato paste
- 1 28 oz, can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz mafalda or fusili pasta
- ½ cup finely chopped fresh basil leaves
- Salt and pepper to taste
- 8 oz ricotta
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- Pinch of freshly ground pepper
- Can add 2 cups shredded mozzarella cheese
Brown sausage in olive oil over medium heat. Break sausage into bite sized pieces and brown for about five minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all of the soup broth. You may want to cook the noodles separately ad add some to individual bowls before lading the soup over them.
Prepare the cheesy topping in a small bowl.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the cheesy toping on top and ladle the hot soup over the cheese.
Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds